I was a little disappointed I didn't get to do as much baking as I wanted for this year's Christmas festivities. Sometimes it's not so much about having enough time to bake, but not having enough people to share the goodies with! I've been eying this recipe from Rachel Ray's EveryDay magazine for the longest time and have been dying to get a chance to whip these out of the oven. So when my long-time-no-see high school friends called me up to hang out with them today, I thought it would be the perfect opportunity to make these pepperminty bundles. These cookies are sure to satisfy my Christmas cravings until the next year!
Ingredients
3/4 cup butter at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1 tsp salt
24 miniature York peppermint patties, unwrapped and chilled
6 oz white chocolate chips
2 peppermint candy canes, crushed or finely chopped
Directions
1. Beat the butter, both sugars and the egg. Then add the flour, cocoa powder, baking soda, and salt. Cover the dough with plastic wrap and refrigerate for 1 hour or until firm.
2. Preheat the oven to 350 °F. Line the cookie sheets with parchment paper. Flattening out 1 tbsp of dough, encase each peppermint patty and pat to remove any creases. Bake until firm to the touch, about 10-12 minutes. Transfer cookies to a rack to cool.
3. Melt the white chocolate in a double boiler or a small heatproof bowl set over a pan of simmering water. Using a butter knife, drizzle the melted white chocolate over the cookies. Immediately sprinkle with the crushed peppermint candies. Let the chocolate set before serving.
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All wrapped up and ready to go!
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